Save A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
The first time I made these sheet-pan chicken fajitas, my family was amazed at how tasty and simple they were. Now, it is our go-to meal for busy nights when we want something delicious without spending hours in the kitchen.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips
- Vegetables: 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil
- Marinade & Seasoning: 2 tsp chili powder
- Marinade & Seasoning: 1 tsp ground cumin
- Marinade & Seasoning: 1 tsp smoked paprika
- Marinade & Seasoning: ½ tsp garlic powder
- Marinade & Seasoning: ½ tsp onion powder
- Marinade & Seasoning: ½ tsp salt
- Marinade & Seasoning: ¼ tsp black pepper
- Marinade & Seasoning: ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn)
- To Serve: Lime wedges
- To Serve: Fresh cilantro, chopped
- To Serve: Sour cream, salsa, and/or guacamole (optional)
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Make Marinade:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
- Toss Chicken & Veggies:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Layer Ingredients:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save We love making this meal together on weekends. Each family member picks their favorite toppings to add to the warm tortillas for a fun and delicious dinner.
Required Tools
Large mixing bowl, chef's knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
No major allergens in the base recipe. If using flour tortillas or sour cream, it will add gluten and dairy. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and optional toppings): Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g
Save Enjoy these chicken fajitas hot from the oven with your favorite toppings; the bright colors and flavors make every bite irresistible.
Common Questions
- → Can I marinate the chicken before roasting?
Yes, marinating the chicken for up to 2 hours allows the spices to infuse deeper, enhancing the flavor.
- → What vegetables work well in this dish?
Bell peppers and red onions provide vibrant color and sweetness, but you can also add sliced mushrooms or zucchini for variety.
- → How do I ensure the chicken stays juicy?
Cutting chicken into thin strips and roasting at a high temperature helps to cook it quickly, keeping it tender and juicy.
- → Can I substitute chicken with other proteins?
Yes, sliced beef, shrimp, or portobello mushrooms make excellent alternatives that adapt well to the seasoning blend.
- → What are some good serving suggestions?
Serve with warm corn or flour tortillas, fresh lime wedges, and toppings like cilantro, sour cream, salsa, or guacamole for a complete meal.